How to Make Szechuan chili sauce

• Heat a dry pan over medium heat and add the dried red chili peppers. Toast them for a few minutes until they become fragrant. Be careful not to burn them.
• Remove the chili peppers from the pan and let them cool down. Once cooled, remove the stems and seeds.
• In the same pan, add the Szechuan peppercorns and toast them for a couple of minutes until they release their aroma. Transfer them to a mortar and pestle or a spice grinder and grind them into a fine powder.
• Peel and roughly chop the garlic cloves and ginger.
• Heat the vegetable oil in a saucepan over medium heat. Add the chopped garlic and ginger and sauté for a minute until fragrant.
• Add the toasted red chili peppers, ground Szechuan peppercorns, soy sauce, rice vinegar, sugar, and a pinch of salt to the saucepan. Stir well to combine all the ingredients.
• Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
• Remove the sauce from the heat and let it cool down.
• Once cooled, transfer the sauce to a blender or food processor and blend until smooth. If the sauce is too thick, you can add a little water to achieve the desired consistency.
• Taste the sauce and adjust the seasoning if needed by adding more salt or sugar.
• Pour the sauce into a sterilized jar or bottle and store it in the refrigerator. It will keep well for several weeks.

The Szechuan chili sauce is traditionally served as a condiment or dipping sauce for various dishes. It pairs particularly well with stir-fried dishes, dumplings, noodles, and grilled meats.

Szechuan chili sauce is a fiery and flavorful condiment originating from China. It is known for its bold and numbing flavor, thanks to the inclusion of Szechuan peppercorns. The combination of dried red chili peppers, garlic, ginger, and other seasonings creates a spicy and aromatic sauce that adds a kick to any dish it accompanies. Its versatility makes it a popular choice in Chinese cuisine and a favorite among spice lovers.

Facts about the sauce:

1. Szechuan chili sauce is a staple in Szechuan cuisine, known for its bold and spicy flavors.
2. Szechuan peppercorns, one of the main ingredients in the sauce, have a unique numbing effect on the tongue.
3. The sauce is often used in dishes such as Kung Pao chicken, Mapo tofu, and Szechuan hot pot.
4. It is believed that the heat from the Szechuan chili sauce can stimulate the appetite and boost digestion.
5. Szechuan cuisine is famous for its use of chili peppers, and the sauce embodies the region’s distinct flavor profile.